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Easy Condensed Milk Brownies

Topic: Indulgent Desserts for Sweet Endings

These chewy and fudgy brownies combine just three simple ingredients: sweetened condensed milk, dark chocolate, and plain flour. The mix melts together over gentle heat before being baked to perfection with a thin crust on top. Ideal for a quick indulgent dessert, this approach skips eggs but keeps rich chocolate flavor front and center. Variations like chocolate chips or nuts can be added for extra texture and taste. Baking in an 8x8 inch tin yields moist and thick brownies ready in just over an hour, perfect for sharing or a homemade treat.

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A woman wearing a chef's hat and apron.
By racha Racha
Last modified on Thu, 04 Sep 2025 15:16:49 GMT
Three stacked brownies made with condensed milk. Bookmark
Three stacked brownies made with condensed milk. | recipesbyracha.com

These 3 ingredient condensed milk brownies are chewy, fudgy and packed with chocolate flavor. They come together quickly and require no eggs, making them perfect for a simple homemade treat that even kids can help bake. The texture is rich with that classic brownie crust on top and a dense, fudgy center you will love.

I first made these brownies on a rainy afternoon and now they have become my go to dessert when I want something easy but impressive. My family keeps requesting them every time I bake.

Ingredients

  • Dark chocolate: 250g choose around 50 percent cocoa for best balance of flavor and texture
  • Sweetened condensed milk: one 397 gram tin avoid substitutions to achieve the right sweetness and consistency
  • Plain flour: 100 grams use plain all purpose flour to get a chewy but not cakey brownie texture

Instructions

Sauté the Aromatics:
Preheat your oven to 160 degrees Celsius or 140 degrees for fan ovens. Line an 8 by 8 inch baking tin with baking paper leaving extra over the sides so you can lift the brownies out easily after baking.
Melt the Chocolate and Condensed Milk:
Break the dark chocolate into pieces and place in a saucepan with the condensed milk. Heat gently over low heat and stir occasionally until the chocolate is fully melted and mixture is smooth.
Combine with Flour Quickly:
Remove the pan from heat and immediately add the plain flour. Stir quickly but thoroughly to combine into a thick and smooth brownie batter. Work fast as the mixture will start to thicken as it cools.
Prepare to Bake:
Transfer the brownie batter into your lined baking tin. Use a spatula to press it evenly into the corners. The batter will be sticky so a rubber spatula works best.
Bake Until Crusted:
Place the tin in the preheated oven and bake for 20 to 25 minutes. The brownies are done when a thin crust has formed on top and they look set throughout.
Cool and Serve:
Allow the brownies to cool completely in the tin at room temperature for about one hour before lifting out and cutting into squares.
Three brown cakes stacked on a table.
Three brown cakes stacked on a table. | recipesbyracha.com

My favorite ingredient has to be the sweetened condensed milk. It brings both the moisture and just the right touch of sweetness that perfectly balances with the dark chocolate. One of my best memories with this recipe was making it with my kids on a rainy day. Watching them pour the sweetened condensed milk in and stir the thick chocolate batter brought so much joy and created wonderful family bonding.

Storage Tips

Store cooled brownies in an airtight container at room temperature for up to three days or in the fridge for up to two weeks. To keep brownies moist without drying out chill the container but allow brownies to come to room temperature before serving for the best texture.

Ingredient Substitutions

Milk chocolate can be used but increase the amount to 300 grams for proper texture and less stickiness. Gluten free plain flour blends work well in place of regular flour and do not affect taste or fudginess much. Avoid evaporated milk since it is unsweetened and will drastically change flavor.

Serving Suggestions

Serve these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce to elevate the treat. You can also sprinkle chopped nuts or mini chocolate chips on top before baking for extra crunch and chocolate bursts.

A stack of brownies with chocolate frosting.
A stack of brownies with chocolate frosting. | recipesbyracha.com

This recipe never fails to impress and brings warm, chocolatey comfort to any day. Once you try these brownies you will understand why they have become a household favorite for quick baking sessions and easy dessert requests.

Common Questions About Recipes

→ How long do these brownies last?

Stored in an airtight container in the fridge, they stay fresh for up to two weeks.

→ Can these brownies be frozen?

Yes, freeze them in sealed containers for up to three months. Thaw overnight in the fridge before serving.

→ Is milk chocolate a suitable option?

Milk chocolate works well but increasing chocolate to 300g helps avoid stickiness in the texture.

→ Can gluten-free flour be used?

Gluten-free flour blends work perfectly, as condensed milk and chocolate bind the batter well.

→ What's the difference between condensed and evaporated milk?

Condensed milk is sweetened, while evaporated milk is unsweetened; they are distinct and not interchangeable.

→ What baking tin size is recommended?

An 8x8-inch tin produces thick, chewy brownies; larger tins make thinner, cakier results.

Easy Condensed Milk Brownies

Fudgy brownies crafted from condensed milk, dark chocolate, and flour for a quick, easy treat.

Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
By racha: Racha

Recipe Category: Desserts

Skill Level: Great for Beginners

Culinary Style: American

Makes: 16 Servings (16 brownie squares)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Chocolate

01 8.8 oz dark chocolate (approx. 50% cocoa solids)

→ Dairy

02 14 oz sweetened condensed milk (1 standard can)

→ Baking

03 3.5 oz all-purpose flour

Steps to Follow

Step 01

Preheat the oven to 320°F (300°F for fan-assisted ovens) and line an 8x8-inch baking pan with parchment paper, allowing excess to hang over edges for easy removal.

Step 02

Place chopped dark chocolate and condensed milk in a saucepan over low heat. Stir occasionally until the chocolate fully melts and the mixture is smooth.

Step 03

Remove the saucepan from heat and immediately add the all-purpose flour. Mix thoroughly to create a thick brownie batter, working quickly as it will thicken upon cooling.

Step 04

Pour the batter into the prepared pan and spread it evenly using a rubber spatula or the back of a spoon to ensure uniform thickness.

Step 05

Bake for 20 to 25 minutes until a thin crust forms on top and the brownies are cooked through but still fudgy inside.

Step 06

Allow brownies to cool completely in the pan at room temperature for about one hour before cutting into squares and serving.

Additional Tips

  1. Use 50% cocoa dark chocolate for the best balance of flavor and texture. Work quickly after mixing flour in to avoid thickening before baking.

Must-Have Gear

  • 8x8-inch baking pan
  • Parchment paper
  • Saucepan
  • Wooden spoon or spatula
  • Sharp knife

Potential Allergy Info

Check product labels for allergens and consult your healthcare provider if unsure.
  • Contains dairy and gluten

Nutritional Details (Per Portion)

Nutritional info is provided for guidance and isn’t a substitute for professional health advice.
  • Calories: 190
  • Fat: 8 g
  • Carbohydrates: 27 g
  • Protein Content: 3 g